Shrimp & Rice Creole Serving Size - 4 Prepared By - Tom Recipe Rating
			1 tbsp vegetable oil 1 large onion chopped 2 garlic cloves finely chopped 2 celery stalks chopped 1/2 tsp dried thyme leaves 1 bay leaf 1 cup long grain white rice 1 red bell pepper diced 1 can 14 oz. chopped/diced tomatoes 1 cup fish or chicken stock 1/2 tsp salt Pinch Cayenne pepper 2 small zucchini halved length-wise and thinly sliced 1 lbs large shrimp peeled and deveined, tails left on
			In a large nonstick skillet, heat oil over medium heat. Add onion , garlic, celery, thyme and bay leaf; cook , stirring for 5 min or until soft. Stir in rice and red pepper; cook for 2 min. Add tomatoes with juice, stock, salt and cayenne pepper. Bring to a boil; reduce heat, cover and simmer for 15 min. Stir in zucchini; bury shrimp in rice. Cover and cook for 8 min. or until zucchini are tender and shrimp are pink and firm.